Maple Roasted Carrots with Cranberries
If you’re searching for a vibrant and flavorful side dish, these maple roasted carrots with cranberries are the perfect choice. This recipe beautifully balances the natural sweetness of maple syrup with the tartness of fresh cranberries, creating a delightful dish that is sure to impress. Ideal for holiday feasts or busy weeknights, these carrots offer a touch of elegance without requiring hours in the kitchen. Naturally vegan and gluten-free, they cater to various dietary preferences, making them a versatile addition to any table. Serve this colorful dish at your next gathering and watch it become an instant favorite!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 500 g medium young carrots
- 30 ml olive oil
- 100 g fresh cranberries
- 60 ml maple syrup (divided)
- Zest of ½ large orange
- 3 tsp harissa paste
- 1 garlic clove
- Almond flakes for serving
Instructions
- Preheat your oven to 170° C (340° F) fan forced and line a baking tray with parchment paper.
- Trim and halve the carrots lengthwise.
- In a small bowl, coat cranberries in 1 tablespoon of maple syrup and mix with orange zest.
- In another bowl, combine olive oil, three tablespoons of maple syrup, harissa paste, thyme leaves, grated garlic, salt, and black pepper.
- Toss carrot halves in the mixture until well-coated and spread on the baking tray. Add cranberries if there’s space.
- Roast for 20-25 minutes until tender and caramelized.
- Toast almond flakes in a pan until golden brown.
- Serve roasted carrots topped with cranberries and almond flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 15g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg